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How Rum started

Rum is a distilled alcoholic beverage made from sugarcane byproducts such as molasses or sugarcane juice, which gives rum its signature sweet flavour compared to other spirits. The origins of rum is said to be around the 17th century in the Caribbean, where sugarcane was available in mass and slave labour was used to cultivate it. Sugar production generated significant amounts of molasses, which was often distilled into an alcoholic spirit as a way to preserve it. Over time, rum became a popular drink in the region and eventually spread to the rest of the world through trade and colonialism. However, we know that South American countries such as Brazil have written evidence of distillation taking place as early as the first decade of the 1600s, following the planting of sugarcane brought across by Spanish explorers.

Rum today

Touted as the ‘next big thing’ for the last few years. Rum was supposed to rocket into popularity once the gin market becomes totally saturated with new start distilleries. Rum is not as easy to produce as gin; you must ferment a molasses base before distillation. For gin, you buy rectified spirit and add peels, barks, seeds, spices, fruits, flowers and hey presto! Perhaps these bullish projections come from the rum producers themselves, but the evidence does show something of a slow burn in the right direction.